Meat: Scientists in Ireland and Egypt have figured out how to use near-infrared spectroscopy-studying chemical bonds' vibrations to identify which molecules are present-to verify if adulterated meat is on market shelves. Nothing has been tweaked, they're just checking to see if it's 100% beef.

Lettuce: Blasting it with high-intensity light cuts down on the enzymatic activity, preventing browning and keeping it fresher longer. So they made lettuce last longer in your fridge, it still tastes the same correct?

Mustard: Leaching mustard seeds with hot water, scientists in India were able to remove the glucosinolates, chemicals that make mustard pungent, and create a mustard powder that is less astringent than regular mustard. So they managed to make a mild mustard. Um, they've had that on store shelves for years. Also, mustard on a burger is farking gross anyway.